Description
Hearty fish pie with an unusual filling. Prepared simply and quickly.
Ingredients
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Fish
1 piece
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Spinach
400 g
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Lemon juice
2 Tbsp
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Tomatoes in own juice
200 g
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Salt
-
Black pepper
-
Dutch cheese
100 g
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Cheese
200 g
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Chicken egg
2 piece
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Flour
1 cup
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Salt
1 tsp
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Leavening agent
1 tsp
Cooking
Look like this will decorate our lunch or dinner. Gutting and cleaning the fish. We need fish fillet without bones. From this perch got about 600 gr.
Cut the fillet slices, remove the bones available. Walleye salt, pepper, add the lemon juice and leave to marinate while.
Prepare the dough. Mix the cheese, eggs, salt, flour and baking powder. Fairly elastic dough is easily formed. In a greased form, making the basis - raise the skirting for the cake.
I had frozen that such briquettes spinach. It must be defrosted and finely chop.
In the filling use fresh, peeled and seed tomatoes. Cut into large cubes Pomito TM PARMALAT are great. Need to decant the juice and add to the stuffing about 1 Cup of chopped tomatoes.
Coarsely grate the cheese.
Mixed with fish and tomato spinach potseluem, add about half the grated cheese and spread on dough. Top with remaining cheese and put the pie in the preheated oven.
After about 25-30 minutes (focus on your oven) pie is baked through and covered with a delicious cheese crust.
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